Veggie Quiche

Vegetarian, not vegan. Contains eggs and dairy.

A well-loved favorite amongst family vegetarians and those on unrestricted diet plans. Thick, delicious and filling! Although often served for brunch or breakfast, especially for larger gatherings, it can also be a main dinner dish as well.

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Course: Breakfast, Main Course

Cuisine: Miscellaneous

Keyword: baked, breakfast, cheese, eggs, quiche, vegetables

Prep Time: 20

Cook Time: 50

Cooling Time: 10

Total Time: 1 20

Servings: slices

Calories: 408kcal

Author: Sue Bee

Ingredients

2 TBSP olive oil
6 – 7 medium sized button or baby Bella mushrooms
½ cup Vidalia or sweet onion, sliced thin, half rings
½ cup bell pepper, thinly sliced strips (I like orange for added color)
2 small Roma tomatoes, 1 diced, 1 sliced thin
1 TBSP minced garlic
1 bunch (5 – 6 ounces) fresh spinach, coarsely chopped
5 eggs, medium or large
¾ cup heavy cream
1 TBSP Dijon or honey mustard
1 TBSP fresh thyme leaves, (or ½ TBSP dried)
Dash ground nutmeg
¼ tsp salt
½ tsp ground black pepper
¾ cup cheddar jack cheese (or just cheddar), shredded
⅓ cup parmesan cheese, shredded
1 Deep Dish Pie Crust, frozen, refrigerated, or fresh (**SEE NOTE BELOW)

Makes: 9inch round, 2inch height

Instructions

(**NOTE: If making crustless, do this first!!! Coat a 9-inch pie pan with cooking spray; set aside.)
Preheat oven to 375°F. Prepare crust or pie pan for crustless.
Mix together all of the cheeses, so they are blended together. Set aside about ¼ cup of the mixed cheeses for sprinkling over the top.
Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, stirring occasionally, until brown and soft. Add onion, bell pepper, and garlic; cook, stirring often, until softened and tender, about 5 minutes. Add tomatoes and spinach; cook, tossing constantly, until wilted, 1 to 2 minutes. Remove from heat and let cool in the pan for a few minutes while you prepare the egg & cream mixture.
In a large bowl, whisk eggs, heavy cream, mustard, thyme, nutmeg, salt and pepper together until kind of frothy. Fold the mushroom mixture and cheese into the egg and cream mixture. Spoon into the prepared pie pan. Gently place the thinly sliced tomatoes on top. Sprinkle remaining cheese over the top of the whole prepared dish. This will fill the pie crust VERY full!
Place on baking sheet, and bake until set and golden brown, about 45-55 minutes.
Let stand about 10 minutes before serving, or cool completely and refrigerate.

Notes

This can be frozen for up to two weeks, or refrigerated for 5 days. I’ve never gone past that amount of time, so I do not know how well it would hold up beyond that. However, the longer it is refrigerated or frozen, the texture of the filling will seem more dry.

Nutrition

Tags: breakfast, eggs, Recipes